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Sheet Pan Beef Fajitas

Name: Sheet Pan Beef Fajitas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 pound flank steak; 1 red bell pepper (thinly sliced); 1 green bell pepper (thinly sliced); 1 yellow bell pepper (thinly sliced); 1 red or yellow onion (thinly sliced); 2 Tablespoons olive oil (divided use); 1 teaspoon salt; 1 teaspoon pepper; ¾ teaspoon cumin; ¾ teaspoon chili powder; ¾ teaspoon garlic powder; 1 Tablespoon lime juice; 8 flour tortillas (warmed); Optional garnishes: guacamole, pico de gallo, sour cream, tomatoes, lettuce, cheese

ByBrandie @ The Country Cook September 11, 2021May 1, 2022

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Taco Tuesday just got easier with these Sheet Pan Beef Fajitas! Tasty, simple and easily customizable for the whole family!

A FUN SHEET PAN FAJITA MEAL

I love fajitas! I especially love to order them at restaurants just to hear and smell them coming out sizzling on a hot skillet! Sometimes I crave fajitas at home but I’m not gonna go through trying to serve a bunch of sizzling hot skillets – ha! So I thought about making an easier version with these Sheet Pan Beef Fajitas. You still get all your favorite flavors mixed together – they’re just baked in the oven! With a simple mixture of beef, peppers, onions and spices, these Sheet Pan Beef Fajitas are really so easy and quick to make. You can have everything prepped and cooked in under 30 minutes! Then everyone in your house can add all their favorite toppings which makes it just a bit more fun!

Hand holding up Sheet Pan Beef Fajitas in a tortilla.

FREQUENTLY ASKED QUESTIONS:

What kind of steak is best for this recipe?

Skirt, rump, and flank steak soak up marinade/spices well and cook quickly. They also tend to be the most affordable options. Cut the steak in thin slices against the grain for the best flavor and texture.

What other vegetables could I add to my fajitas?

You could add thinly sliced portobello mushrooms, zucchini, or peppers. Corn is another nice addition.

I like beans with my fajitas, what kind is recommended?

Black beans traditionally go really nicely in fajitas. Personally, I am a huge fan of pinto beans so I sometimes add those. Just heat them up thoroughly and add into your fajitas or serve on the side.

Can I use different spices?

Absolutely! If you want, you can simply pick up a packet of fajita seasoning mix or taco seasoning mix and use that! Or feel free to experiment with your favorite flavors here.

Can I just put everything into the pan and cook it all at the same time?

No. The vegetables need longer to cook than the steak will so that’s why they go into the oven for 10 minutes on their own. The steak would be overcooked and tough if we had it in the oven the whole time.

What if I don’t have a large enough baking pan?

It’s okay – just use two smaller ones. You could put the vegetables on one sheet and the steak on the other.

How do I store leftovers?

The leftover fajita filling will keep in an airtight container or a ziptop bag for up to 4 days in the refrigerator. This can also be frozen. Place in a freezer bag and push out all the air and it will keep for up to 6 months. Let defrost in the refrigerator then reheat in a pan with some butter or it can be microwaved to reheat.

Pinterest image of Sheet Pan Beef Fajitas overhead mixed together.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

flank steak
red bell pepper
green bell pepper
yellow bell pepper
red or yellow onion
olive oil
salt
pepper
cumin
chili powder
garlic powder
lime juice
flour tortillas
optional garnishes: guacamole, pico de gallo, sour cream, tomatoes, lettuce, cheese

Ingredients needed: flank steak, bell pepper, green bell pepper, yellow bell pepper, red or yellow onion, olive oil, salt, pepper, cumin, chili powder, garlic powder, lime juice, flour tortillas and optional garnishes.

HOW TO MAKE SHEET PAN BEEF FAJITAS:

Spray an 18″x13″ baking pan. Preheat the oven to 400F degrees. Thinly slice the flank steak (cutting across the grain – see picture below for reference).

Place sliced steak in a medium bowl and drizzle about 1 Tablespoon of olive oil over it and set aside.

Put the sliced bell peppers and onion into a separate medium bowl and drizzle with the remaining 1 Tablespoon of olive oil and set aside.

Whisk together the salt, pepper, cumin, chili powder, and garlic in a small bowl. Note: if using a packet of store-bought fajita seasoning, just skip this step.

Salt, pepper, cumin, chili powder and garlic powder in small bowl.

Mix half of the seasoning mixture into the vegetables.

Spice mixture being stirred into vegetables.

Mix the other half of the seasoning mixture into the meat.

Sprinkle the lime juice over all (½ over meat, ½ over vegetables).

Lime juice being squeezed over vegetables in bowl.

Place the vegetables in an even layer onto the baking pan. Bake on the upper rack of the oven for about 10 minutes (the vegetables should just be starting to get soft).

Move the vegetables over to make room for the steak. Add the steak in a single layer to the baking pan.

Beef added to sheet pan with vegetables.

Bake for about 5 minutes or until the steak is cooked the way you like. The strips cook fairly quickly so just keep a close eye on it so you make sure it is cooked to your preference.

Cooked beef and vegetables on sheet pan.

Serve in warmed tortillas with your favorite toppings such as: guacamole, pico de gallo, sour cream, tomatoes, lettuce, cheese

Finished Sheet Pan Beef Fajitas on pan with toppings and tortillas.

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